Chocolate Chip Muffins

If you’re a chocolate lover, homemade Chocolate Chip Muffins are basically impossible to resist. They’re a wonderful sweet treat for breakfast or just a snack!

I admit that I have a healthy appreciation for kitchen gadgets. I am quite sure that I would have a hard time giving up my stand mixers, food processor, hand mixers, and a number of other complex appliances that fill my kitchen and pantry. Even with all of that, I do enjoy those times that I can bake something amazing with just a couple of bowls and a spoon.
That’s what this Chocolate Chip Muffin recipe is all about. It is simplicity at its best. Measure, stir, scoop, and bake. Other than the measuring cups and spoons, all you need is a muffin pan, two bowls, a spoon, and a whisk to get you to a batch of homemade muffins in short order.

Lazy mornings were made for muffins like these with their no-fuss mixing. If you’ve got a good kitchen helper, then they’ll come together even more quickly. And your payoff will be freshly baked muffins with plenty of gooey chocolate.

I love those rare times when I can justify chocolate for breakfast. It just seems like such an indulgent treat, whether it’s a special occasion or for no real reason at all. It reminds of those times when my mother would let me eat cake for breakfast. What a way to start your day!

These muffins will keep for a few days in an airtight container, but I do hope you’ll take good advantage of eating them warm from the oven for a wonderful treat. All that gooey chocolate with a hint of cinnamon? You can’t do much better than that.

These muffins looks delicious. And the best thing in doing muffins is that they really are so easy and quick to prepare and bake that you can do it even just before bkfast..if you are not in a hurry as evere like me 😛
Silvia

you have the unique ability to take pictures that are so crystal clear and perfect, i really feel like i’m looking at the real thing. this is somewhat unfortunate, because then i want the real thing, and i don’t have it. 🙂

I feel like I’m from the stone ages. I am the exact opposite of you! I have no kitchen gadgets at all, besides my hand mixer. Oh, how I long for KitchenAid 🙂 I normally grab some rather dry and inedible chocolate chip muffins but whenever I bake them on my own, I remember my love for them.

These look delicious! Any chance anyone has heard of an OATMEAL version of these or similar? I have a friend that loves oatmeal chocolate chip cookies…and I was thinking of doing some experimenting and coming up with a cupcake form for her birthday. Topped with a cinnamon buttercream frosting, I think she would be in heaven. Help!

I add a slight spin on these, turning them into cappuccino chocolate chip muffins. Add two-three teaspoons of instant coffee granules (depending on how strong you want the coffee flavor to be) into the egg/milk/butter/vanilla mixture and stir until granules are dissolved.

Sometimes for these I add just a dash more cinnamon and vanilla as well. I think they are my all time favorite muffins, and that’s saying a lot since I’m a big muffin fan.:D

These are so good…and so simple to make!! I just baked these and my kids and I couldn’t wait to bite into them. I warned my 5 y.o that they were going to be super hot but we both bit into them anyway and naturally burned our tongues. Burnt tongues and all we kept gobbling them up. We are waiting for after dinner for a real treat 2 each! I am going to be making another batch tomorrow morning and I’m hoping that these freeze well, cause eventhough they are quick and easy to make they are the sort of thing you want on hand just when you need “something.” Thanks for the add.

Sandra, many times chocolate chips sink because of the consistency of the batter. If it’s too “thin,” the chips are likely to sink. Differences in measuring methods can contribute to batter variances. I like to measure dry ingredients by weight, while others use a scooping methods. I have read that coating the chips in flour will help. I don’t know if that is true, but it’s certainly worth a try.

These were a big hit with my boys. I loved the cinnamon flavor. Thanks for the recipe. Just some notes!
Melissa-These were very moist for me. I have sinced switch to using the silicon baking muffin liners when baking muffins and they help in this area a lot. Although sometimes recipes take longer to bake with these.
Sandra-I mix in the chocolate chips right before the dough in all mixed up – so they do get a little coated with flour first and they were evenly distributed.
Katy-I went ahead and used half whole wheat pastry flour with no adverse effect in taste. Next time I may try 2 egg whites and 1 whole egg and I bet they will turn out just fine!

Yum! I have made these several times. We just love them. I tried an experiment today (a la Barfoot Contessa) and coated the chips in a bit of flour. It really seemed to help keep them floating through the entire cooked muffin rather than sinking to the bottom. Thanks for your recipes. Keep adventuring!!!

bailey, you could probably use Crisco. I don’t really bake with it, so I don’t have that much experience with it. Salted butter in baked goods is generally not a good idea unless it’s specified. The amount of salt in salted butter varies from brand to brand, so it’s not easy to figure out how to adjust the salt in the recipe.

girl these turned out great! wanted to try a natural sweetner in it(I guess sugar is natural)..so in a doubled batch I used half cup of milk and half cup of agave necter and just used the brown sugar as the recipe calls for…..lordy they are good! can’t wait to try some of your other recipes…

I made these today and to be a little healthier for the kiddos i used some whole wheat flour and substituted apple sauce for the butter and these muffins were still pretty yummy. i do plan on trying this recipe just as it is here for a nice treat for hubby and I. thanks!

Amy, I’m not sure about substituting water for milk. Milk is mostly water, but there’s fat there, too. I would think the consistency and flavor would be affected. If you try it, let me know how it works.

Just made these – they were amazing!! The tip for tipping them out of the pan immediately for a crispy outside was awesome! Thanks for this recipe. Glad I stumbled onto this website – it’s now in my favorites 🙂

This has become my go-to muffin recipe! I’ve made them countless times, and they’ve never lasted more than a day in my house! Everyone loves them, and I especially love how easy the recipe is (and clean-up, too!). They’ve never failed me, and I really encourage everyone to try them! Great for a beginner baker (like myself)!

Thank you so much for a tasty looking chocolate chip recipe! My roommates birthday is today and she love chocolate chips…She’s in for a surprise when she gets home from work! Yeah! 🙂 Now, off to baking I go!

Made these twice in 2 weeks, both for a crowd, so I doubled the recipe. They are delicious and a bit hit. The only change I made is I shake cinnamon and sugar over the top of the unbaked muffins. It adds a nice crispiness & flavor. These are super easy and quick. Thanks for yet another great, delicious recipe.

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!